Mushroom Ravioli with Caramelized Onion–Porcini Marsala Sauce

By Sprig Originals ✓ · cooked up in Sprig

Trattoria mushroom ravioli usually runs $26 a plate, and most of that price is the sauce. This version buys the pasta and spends its energy where it counts: onions cooked down for 30 minutes until jammy, a hard splash of dry Marsala, and the dark soaking liquid from a handful of dried porcini used as the stock. It tastes like it simmered all afternoon and comes together in the time it takes a pot of water to boil.

Ingredients

• 1/2 oz dried porcini mushrooms
• 1 1/2 cups boiling water

• 3 tbsp unsalted butter, divided
• 1 tbsp extra-virgin olive oil
• 2 large yellow onions, halved and thinly sliced
• 8 oz cremini mushrooms, sliced 1/4-inch thick
• 3 cloves garlic, thinly sliced
• 2 tsp fresh thyme leaves
• 1/2 cup dry Marsala
• 1/3 cup heavy cream
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 1 tsp sherry vinegar or fresh lemon juice

• 20 oz fresh or frozen mushroom ravioli (two 10-oz packages)
• 1 oz Parmigiano-Reggiano, finely grated, plus more for serving
• 2 tbsp flat-leaf parsley, chopped
• flaky salt, for serving

Instructions

1. Put the dried porcini in a heatproof bowl or measuring cup and pour over 1 1/2 cups boiling water. Press them down with a spoon so they stay submerged and let steep at least 20 minutes while you start the onions.
2. Melt 2 tablespoons of the butter with the olive oil in a 12-inch skillet over medium heat. Add the sliced onions and 1/2 teaspoon of the salt, stir to coat, and cook uncovered, stirring every 4 to 5 minutes, for 25 to 30 minutes, until the onions are deeply golden, jammy and reduced to about 1 cup. If they darken too fast or stick, add a splash of water and scrape the bottom of the pan.
3. Lift the porcini out of the soaking liquid with a fork, squeeze them gently, and chop them coarsely. Pour the soaking liquid slowly through a fine-mesh strainer lined with a paper towel into a clean cup, stopping before the gritty last tablespoon at the bottom. You should have about 1 1/4 cups; reserve it.
4. Raise the heat under the onions to medium-high and add the cremini mushrooms, chopped porcini, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, 7 to 9 minutes, until the mushrooms release their liquid, it evaporates, and the edges start to brown. Add the garlic and thyme and cook 1 minute more, until fragrant.
5. Pour in the Marsala and scrape the bottom of the pan with a wooden spoon to lift the browned bits. Simmer 2 to 3 minutes until the liquid is syrupy and the harsh alcohol smell is gone.
6. Add the strained porcini liquid and the black pepper. Bring to a brisk simmer and cook 8 to 10 minutes, until reduced by about half and the sauce lightly coats a spoon. Meanwhile, bring a large pot of well-salted water to a boil (1 tablespoon salt per 4 quarts).
7. Stir the cream into the sauce and simmer 2 minutes more. Reduce heat to low and keep warm.
8. Drop the ravioli into the boiling water and cook according to the package, usually 3 to 5 minutes fresh or 6 to 8 minutes frozen, until they float and the pasta at the sealed edge is tender. Scoop out 1 cup of pasta water before draining, then lift the ravioli out with a spider or slotted spoon rather than dumping them into a colander.
9. Add the drained ravioli to the skillet along with the remaining 1 tablespoon butter and 1/4 cup pasta water. Swirl and gently fold with a rubber spatula over low heat for about 1 minute, until every ravioli is glossed with sauce. Loosen with more pasta water a tablespoon at a time if it tightens up.
10. Turn off the heat, add the grated Parmigiano and the sherry vinegar, and fold once or twice. Taste and add salt if needed. Divide among four warm shallow bowls, top with parsley, more grated cheese, a pinch of flaky salt and a crack of pepper, and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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